E Series Oven Operation | 14 |
|
|
Roast Mode
In roast mode, both bake and broil elements are used to heat the air, and they cycle on and off to maintain temper- ature. This is designed especially for roasting less tender cuts of meat that should be covered, such as chuck roasts, lamb shanks, pot roasts and stew meat. The temperature probe may be used in this mode.
Refer to the Wolf cooking guide on pages
WOLF TIPS FOR SUCCESS
•Always preheat for roast mode.
•During preheat, convection fans and elements are used to quickly and uniformly heat the oven.
•Roasting bags may be used.
•When roasting a large item, such as a turkey, the pan should not cover the entire rack and block heat from circulating naturally.
•Cook stuffed turkeys weighing over 15 lbs (6.8 kg) in roast mode. Always cook stuffing to an internal temperature of 165°F (75°C).
SETTING CONTROLS
1)Touch ROAST. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the control panel display. Then touch
ROAST.
2)Oven temperature is preset at 350°F (175°C). Oven begins to heat after ten seconds. To change oven temperature from 350°F (175°C), immediately enter another temperature using the number pads.
3)Touch ENTER to start the cooking mode immediately, otherwise the oven will automatically start the mode in 10 seconds if there is no action.
4)Add food when the chime signals that the oven has reached preheat temperature.
5)If the temperature probe is used, follow temperature probe feature directions and USDA temperature recommendations on pages
6)If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds.
7)Remove food. Always use dry pot holders when removing hot pans from the oven.
8)Touch oven OFF to end this mode.
